In celebration of 10 years of The Chefs’ Forum and following similar meals in Manchester, Wales and The Cotswolds, chefs enjoyed a special lunch at The George & Dragon in Speldhurst with students from North Kent College cooking up a storm in the kitchen alongside four invited chefs who put together a selected menu.
The chefs were served a four-course meal, each course was created by local chefs and executed alongside North Kent College’s Hospitality and Catering students. Scott Goss from The Beacon kicked off with a starter of leeks and potato followed by a fish dish by Will Devlin the chef patron from The Small Holding. Next, Bobby Brown of host venue The George & Dragon created pulled pork bao buns with Asian slaw and finally Graham Green, chef patron at Chives Caterers served chargrilled pineapple with a rum glaze alongside a lemon posset cup with an Australian Anzac biscuit and apricot purée.
Bobby Brown was very impressed with the students from North Kent College who all pitched-in, cooking and serving the various courses. He noted “It is great to see everyone back together after a tough couple of years. The students did a fantastic job today in cooking the lunch for our industry guests. We were blessed with gorgeous weather today and it’s wonderful to see such support for the next generation of chefs.”
Duncan Weetman, Head of Hospitality and Catering at North Kent College exclaimed “Our students were so excited to be involved today. It was brilliant from start to finish. Not only did they get to cook alongside true professionals, but they worked with amazing ingredients and stunning plates. A big thank you to Catherine and the whole team at The Chefs’ Forum. The work they do makes teaching our students so much easier.”
